Vegetarian Spicy Chicken Stir-Fry

Satisfy your stir-fry cravings with this bold and flavorful Vegetarian Spicy Chicken Stir-Fry, a plant-based twist on the classic takeout favorite. Packed with vibrant vegetables like bell peppers, broccoli, and carrots, and tossed with tantalizing plant-based chicken strips, this dish is coated in a zesty soy-sriracha sauce that delivers just the right amount of heat. Infused with aromatic garlic and ginger, and finished with a sprinkle of red chili flakes and optional sesame seeds, this quick and easy recipe comes together in just 35 minutes. Serve it over fluffy cooked rice or noodles for a wholesome, satisfying meal that’s vegan-friendly, protein-rich, and bursting with flavor. Perfect for weeknight dinners or meal prep, this hearty stir-fry is proof that comfort food can be both healthy and irresistibly delicious!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 250 grams plant-based chicken strips
• 3 tablespoons soy sauce
• 2 tablespoons sriracha
• 1 teaspoon ginger, minced
• 2 cloves garlic, minced
• 2 tablespoons sesame oil
• 1 medium red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 2 cups broccoli florets
• 1 medium carrot, julienned
• 3 stalks green onions, chopped
• 1 teaspoon cornstarch
• 2 tablespoons water
• 0.5 teaspoon red chili flakes
• 1 teaspoon sesame seeds (optional)
• 4 servings cooked rice or noodles

Directions

Step 1

Prepare your vegetables: Slice the red and green bell peppers into thin strips, julienne the carrot, and chop the green onions. Set all of this aside for cooking.

Step 2

In a small bowl, mix the soy sauce, sriracha, cornstarch, and water until smooth. This will be your stir-fry sauce.

Step 3

Heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat.

Step 4

Add the plant-based chicken strips and cook for 3-4 minutes until heated through and lightly golden. Remove from the skillet and set aside.

Step 5

Add the remaining 1 tablespoon of sesame oil to the skillet and toss in the minced garlic and ginger. Stir for about 30 seconds until fragrant.

Step 6

Add the sliced bell peppers, broccoli florets, and julienned carrot to the skillet. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.

Step 7

Return the cooked plant-based chicken to the skillet and pour in the prepared stir-fry sauce. Stir everything well to coat the ingredients evenly.

Step 8

Sprinkle in the red chili flakes for an extra spicy kick and mix thoroughly. Allow everything to simmer together for 2-3 minutes until the sauce thickens and clings to the vegetables and plant-based chicken.

Step 9

Remove from heat and garnish with chopped green onions and sesame seeds, if using.

Step 10

Serve your Vegetarian Spicy Chicken Stir-Fry over cooked rice or noodles for a complete, satisfying meal. Enjoy!

Nutrition Facts

Serving size	(1335.0g)

Amount per serving	% Daily Value*
Calories	1389.5

Total Fat 49.6g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 11.7g
Cholesterol 0mg	0%
Sodium 3673.5mg	0%
Total Carbohydrate 170.8g	0%
Dietary Fiber 22.8g	0%
Total Sugars 20.6g
Protein 77.0g	0%

Vitamin D 0IU	0%
Calcium 387.6mg	0%
Iron 15.1mg	0%
Potassium 1760.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.1%

Protein: 21.4%

Carbs: 47.5%